Mary Berry’s Lemon Sole with Fennel Slaw is made with lemon sole fillets, panko breadcrumbs, eggs, flour, fennel, crème fraîche, lemon, parsley, olive oil, and butter. This delicious recipe creates a light and flavorful dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
This Lemon Sole with Fennel Slaw Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Lemon Sole With Fennel Slaw Ingredients:
For the Lemon Sole:
- 50g / ⅓ cup plain flour (for coating)
- 2 large eggs, beaten
- 100g / 1 cup panko breadcrumbs
- 4 lemon sole fillets (150g / 5oz each), skinned
- 3 tbsp olive oil
- 1 knob / 1 tbsp butter
- Lemon slices, to serve
For the Fennel Slaw:
- Juice of ½ lemon
- 1 fennel bulb, trimmed
- 100ml / ⅓ cup full-fat crème fraîche
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
How To Make Mary Berry Lemon Sole With Fennel Slaw?
- Make the fennel slaw: In a bowl, squeeze the juice of ½ lemon. Trim the fennel bulb, slice it in half through the root, and remove the root by cutting it out. Use a mandolin or a sharp knife to thinly slice the fennel. Add the fennel to the lemon juice, season with salt and pepper, then stir in the crème fraîche and parsley. Refrigerate for at least 1 hour to allow the fennel to soften.
- Prepare the lemon sole fillets: Place the flour on one plate, beat the eggs in a shallow bowl, and spread the breadcrumbs on another plate. Season the lemon sole fillets with salt and pepper. Coat each fillet in flour, then dip it in the beaten egg, and finally coat it with breadcrumbs. If time permits, chill the breaded fillets in the fridge, covered with cling film.
- Cook the lemon sole: Heat a large frying pan over medium heat, then add the olive oil and butter. Fry the lemon sole fillets for about 2 minutes on each side, until golden and crisp, and cooked through. You may need to cook the fillets in batches depending on the size of your pan. Once done, drain the fillets on kitchen paper.
- Serve the dish: Serve the crispy lemon sole fillets with a slice of lemon on the side and a spoonful of the fennel slaw.
Recipe Tips
- Use a mandolin to slice fennel: A mandolin helps you get very thin, even slices, making the fennel softer quicker.
- Chill the breaded fish: Put the breaded fish in the fridge for 15 minutes. This helps the breadcrumbs stay on better and makes the fish crispier when frying.
- Don’t overcrowd the frying pan: Fry the fish in small batches. Too many fish in the pan will make them soggy because the pan gets too cool.
- Always use fresh lemon: Fresh lemon juice makes the dish taste brighter and helps balance the rich flavors.
- Chill the slaw before serving: Let the fennel slaw chill in the fridge for at least an hour to blend the flavors and make the fennel softer.
What To Serve With Lemon Sole With Fennel Slaw?
This crispy lemon sole pairs well with roasted new potatoes, steamed asparagus, buttered green beans, or a fresh garden salad. It can also be served alongside rice pilaf, garlic mashed potatoes, sauteed spinach, or grilled vegetables for a delicious and full dinner.
How To Store Leftovers Lemon Sole With Fennel Slaw?
- Refrigerate: First, let the leftover lemon sole and fennel slaw cool to room temperature. Then, place the fish and slaw in separate airtight containers and refrigerate them. The lemon sole can be stored for up to 2 days, while the fennel slaw can be kept for up to 3 days.
- Freeze: Lemon sole is not recommended for freezing because the crispy breadcrumbs will become soggy when thawed, and the texture of the fish will change. The fennel slaw also doesn’t freeze well due to the crème fraîche, which can separate when thawed.
Mary Berry Lemon Sole With Fennel Slaw Nutrition Facts
Serving Size: 1 serving (out of 4)
- Calories: 195 kcal
- Total Fat: 13 g
- Saturated Fat: 5.13 g
- Cholesterol: 70 mg
- Sodium: 145 mg
- Potassium: 162.5 mg
- Total Carbohydrate: 10.25 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 11.75 g
Try More Mary Berry Recipe:
- Mary Berry Roast Potatoes
- Mary Berry Potato Cakes
- Mary Berry Wholemeal Scones
- Mary Berry Autumn Beef Pie With Filo Crust
Mary Berry Lemon Sole With Fennel Slaw
Description
Mary Berry’s Lemon Sole with Fennel Slaw is made with lemon sole fillets, panko breadcrumbs, eggs, flour, fennel, crème fraîche, lemon, parsley, olive oil, and butter. This delicious recipe creates a light and flavorful dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Ingredients
For the Lemon Sole:
For the Fennel Slaw:
Instructions
- Make the fennel slaw: In a bowl, squeeze the juice of ½ lemon. Trim the fennel bulb, slice it in half through the root, and remove the root by cutting it out. Use a mandolin or a sharp knife to thinly slice the fennel. Add the fennel to the lemon juice, season with salt and pepper, then stir in the crème fraîche and parsley. Refrigerate for at least 1 hour to allow the fennel to soften.
- Prepare the lemon sole fillets: Place the flour on one plate, beat the eggs in a shallow bowl, and spread the breadcrumbs on another plate. Season the lemon sole fillets with salt and pepper. Coat each fillet in flour, then dip it in the beaten egg, and finally coat it with breadcrumbs. If time permits, chill the breaded fillets in the fridge, covered with cling film.
- Cook the lemon sole: Heat a large frying pan over medium heat, then add the olive oil and butter. Fry the lemon sole fillets for about 2 minutes on each side, until golden and crisp, and cooked through. You may need to cook the fillets in batches depending on the size of your pan. Once done, drain the fillets on kitchen paper.
- Serve the dish: Serve the crispy lemon sole fillets with a slice of lemon on the side and a spoonful of the fennel slaw.
Notes
- Use a mandolin to slice fennel: A mandolin helps you get very thin, even slices, making the fennel softer quicker.
- Chill the breaded fish: Put the breaded fish in the fridge for 15 minutes. This helps the breadcrumbs stay on better and makes the fish crispier when frying.
- Don’t overcrowd the frying pan: Fry the fish in small batches. Too many fish in the pan will make them soggy because the pan gets too cool.
- Always use fresh lemon: Fresh lemon juice makes the dish taste brighter and helps balance the rich flavors.
- Chill the slaw before serving: Let the fennel slaw chill in the fridge for at least an hour to blend the flavors and make the fennel softer.
Mary Berry Lemon Sole With Fennel Slaw